It's made from molasses from a single harvest, fermented using wild yeasts, and distilled in a column still. The spirit is then aged in ex-bourbon barrels, six years in the heat of Belize where it ages quickly, and then four years in cold of Europe where it ages more slowly. It is non-chill-filtered and no color, sugar, or other flavorings have been added.
This vintage rum has aromatic flavors of tobacco and cedar on the nose with sweeter notes of pineapple and vanilla.
The palate is sweet, big but beautifully-balanced with fruitcake flavors reminiscent of a Speyside single malt.
46% - 70cl